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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 295.2
  • Total Fat: 11.8 g
  • Cholesterol: 57.5 mg
  • Sodium: 739.4 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 23.5 g

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Cheesey Tuna Veggie Casserole (Fiber, Broccoli, Cheese, Vegetable, Whole Wheat Pasta)

Submitted by: ERICALYNNJ
Cheesey Tuna Veggie Casserole (Fiber, Broccoli, Cheese, Vegetable, Whole Wheat Pasta)

Introduction

So yummy you won't think you're eating something packed with fiber and vitamins! So yummy you won't think you're eating something packed with fiber and vitamins!
Number of Servings: 8

Ingredients

    1 can Kroger Clear Chicken Broth (Fat Free and Less Sodium)
    4 oz Fred Meyer Whole Wheat Penne Rigate
    2 cups Onions, raw, chopped
    2 cups Celery, raw, diced
    6.5 cups Broccoli, fresh, chopped
    1 can 98% Fat Free Cambell's Cream of chicken Soup
    2 cups Peas, frozen
    2 cans Chunk Light Tuna in Water
    2.5 cups Kroger Colby and Monterey Jack Cheese (self-shredded)

Directions

Boil pasta in chicken broth***

Preheat oven to 350F.

Spray large fry pan with Pam (or off brand version), dice onion, add to pan on medium heat. Slice celery and broccoli, add to pan. When onions look soft, cover pan with lid, stir occasionally.

Pour cream of chicken into large mixing bowl with the two cans of semi-drained tuna. Mix together with the two cups of peas and drained pasta (I don't add chicken broth, just toss out).

Pour or spoon in veggie mix from the fry pan into the cream of chicken mix and mix well, making sure to scrape bottom of bowl. Add two of the cups of shredded cheese and mix well.

Spoon mix into sprayed casserole dish and top with remain half cup of cheese. Bake at 350F for 20-25 minutes with lid on. Then bake for an additional 5-10 minutes with lid off till top is slightly browned.

Makes 8 good sized servings (and great left overs for the next day too!)

***(Pasta will absorb about 1 cup of broth, leaving additional cup to be tossed out, therefore calories are figured upon 1 cup of broth)

(additional words are added to title to aid in recipe searches)

Number of Servings: 8

Recipe submitted by SparkPeople user ERICALYNNJ.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    This was absolutely delicious! I'm super full now! I like how cheesy it turned out and the family loved it. I recalculated this dish using my own ingredients and the sodium was 422mg and carbs were 11.45. I would recommend recalculating depending your use of ingredients. - 2/27/10

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  • Very Good
    1 of 1 people found this review helpful
    This was very good and full of vegies. I will probably put more tuna in next time, even though that will add a few more calories... - 10/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was soo yummy! I added lean chopped bacon to the pan when frying the onion & veggies and it come out with a lovely smokey flavour which really went well with it. Bacon needs to be added to nutrition plan seperately of course. - 9/23/11

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  • This is a great recipe! I used cream of mushroom soup because that is what I had on hand (which I would use again next time because it was so good). Other than that, I would not change a thing! My husband went back for seconds! I think the calories are off on this one. Should be about 400. - 10/8/14

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  • My husband loves Tuna Noodle casserole this was not quite as creamy as he request but he was more than happy with it knowing it was healthy, I loved it. - 3/22/13

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  • This is a great clean out the fridge recipe. I use blood thinner, so I reduced the amount of broccoli to 12 oz., and replaced the remainder with 1 each, green, red, and yellow peppers, 7 mushrooms, a handful of black olives, and 2 slices tomato. Yes, I cleaned out the fridge. - 10/22/12

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  • Very good! I would highly recommend. And it's very adaptable to all kinds of adjustments. Budget friendly too! - 8/31/12

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  • Excellent filling dish - 3/25/12

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  • Very good! I had to adjust with what I had on hand, but this recipie will get me through the next few days of lunch/dinner. (Yay for cooking for one!) - 1/11/12

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  • It is baking in my oven now! Tuna casserole has always been a fave. - 12/29/11

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  • I found this dish to be kind of bland. The recipe made so much that I was forced to eat it for dinner one night and for lunch two days after that. It was incredibly filling, and easy to make. - 9/5/11

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  • This was great!!! Put this on your list - 8/24/11

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  • I can't wait to try this! - 7/24/11

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  • This dish is wonderful! Next time I may try to load it up with more veggies (asparagus, zucchini, etc.) however it was great the way it was. I made it without the celery ... but it was so very good! Five stars without a doubt! - 6/14/11

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  • I like to cook in bulk and this was great. I cooked an entire batch and it will last a week! I used broccoli, onions, and mushrooms instead of peas (was very good!). I also used a mix of one bag reduced fat colby jack and regular...made great leftovers, and will make again! - 5/11/11

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  • This was really good and really easy. Will definitely make again and next time I will try other veggies. - 3/27/11

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  • Loved it! Followed the recipe exactly, and it came out great! It's chock full of veggies, gives you a good dose of protein, and still has the cheesiness to make it feel like a down-home comfort food. Will be making again for sure! :) - 2/13/11

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  • I liked this recipe, but I felt the proportions were way off only 4 oz of pasta (1/2 cup) to 6 cups of broccoli? I used around 1 cups of pasta and 3 cups broccoli and I felt that worked out better. I also used less cheese and just water to cook the pasta. I added some garlic and Ital. seas. - 1/25/11

    Reply from ERICALYNNJ (3/12/11)
    4 oz of pasta is the weight, not the 1/2 cup measurement.


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  • This was SO good! We used frozen broccoli and frozen peas and only used one cup of shredded cheese throughout the whole thing (none on top). I thought we were going to be deterred by the mass amount of broccoli and lose flavor, but boy was I wrong! Definitely will make again! - 1/7/11

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  • I left the celery out and added garlic salt. This was YUMMY!!! Thanks so much for the great dinner for my family they all loved it!!! it is better as left overs? I will never know they ate it all LOL - 11/8/10

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  • This is a totally awesome entree. My husband and I just loved it. It takes a little time to prepare so it is a good weekend recipe. Will definately eat it many more times. - 9/29/10

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  • This was really good and easy. I used green beans and frozen brocoli instead of fresh. I also used some homemade chicken broth and italian herbs with the pasta. I will definitely make this again!! - 9/27/10

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  • LOVED IT! I didn't have broccoli on hand, so I subbed in green beans. Everyone including my picky 11yo DH and 18 month DS had seconds. Thanks for sharing!! - 9/6/10

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  • I used what i had on hand & made a few changes: 3 cans tuna, 6 oz w.w. pasta, onions & celery (as specified),16 oz bag frozen broccoli, 2 (4oz) cans mushrooms (no peas), cheese soup, mozzarella cheese (halved to 1.25 c. because of the cheese soup), 1/8 recipe = 246 cal. It was very good. - 7/25/10

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  • This is really amazing. We skipped the peas and didn't have onion so we substituted garlic into it. It's quite good and very easy to make. - 5/3/10

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